Steps to Prepare Quick Squash and spinach coconut curry - vegan

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, squash and spinach coconut curry - vegan. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Squash and spinach coconut curry - vegan is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Squash and spinach coconut curry - vegan is something which I have loved my entire life. They’re nice and they look fantastic.

This vegan butternut squash curry is the perfect weeknight dinner for the winter. Add the coconut oil, and then add the onions. The spinach should start wilting in about a minute. Creamy, sweet Butternut Squash Curry served over piles of steaming rice.

To get started with this recipe, we have to first prepare a few components. You can have squash and spinach coconut curry - vegan using 17 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Squash and spinach coconut curry - vegan:

1. Take 1 tablespoon coconut oil
2. Take 1 teaspoon fennel seeds
3. Take 1 teaspoon cumin seeds
4. Prepare 1/2 teaspoon ground cardamom
5. Make ready 1/2 teaspoon ground star anise
6. Take 1/2 teaspoon ground cinnamon
7. Take Generous pinch of chilli flakes
8. Make ready 1 stick lemongrass, bruised
9. Get 2 cloves garlic, peeled and crushed
10. Get 2 cm pieces ginger, peeled and grated
11. Prepare 1 small onion, peeled and finely chopped
12. Get 1/2 can coconut milk - light
13. Take 200 ml vegetarian or vegan stock
14. Take 1 1/2 cup squash, peeled and chopped into 2 cm chunks
15. Make ready Couple of handfuls of spinach
16. Take Some coriander leaves to garnish
17. Prepare Seasoning

This nourishing vegan curry is sure to become a regular on your This quick and easy chickpea curry is packed with flavor and nourishing ingredients like spinach, butternut squash, turmeric, coconut milk and more. Butternut squash curry that's creamy and fragrant with spinach, chickpeas, coconut milk and red curry paste. Secret ingredient in the recipe makes Vegan and Gluten Free. Butternut squash curry is what I'm currently craving.

Instructions to make Squash and spinach coconut curry - vegan:

1. Preheat the oil in a pan.
2. Add the cumin and fennel. Cook for 2-3 mins. Add the other spices and cook for about 1 minute.
3. Add the garlic, ginger and onion. And the grated creamed coconut if using. Sauté for 5-10 mins.
4. Add the squash. Sauté for about 1 minute. Add the stock and coconut milk. Season. Bring to boil, cover and simmer for 25 mins.
5. Stir the spinach through so the leaves start to wilt.
6. Garnish with some coriander leaves. Serve with brown rice and enjoy 😋

Secret ingredient in the recipe makes Vegan and Gluten Free. Butternut squash curry is what I'm currently craving. Cook up this vibrant vegan curry that makes the most of autumnal squash. It's ideal for a meat-free Monday dinner when served with flatbreads. Chop some squash and mix it through any leftover curry.

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